Onion Bhaji (adapted from Jamie Oliver’s Blog)
- 1 large sweet onion
- 1 fresh Green Chilli, chopped finely
- 1 tsp Ginger (grated on microplane)
- 1 tsp Garlic (grated on microplane)
- 200g Gram flour (Chickpea Flour) (I used semolina flour for the November 2013 dinner party)
- 100g Rice Flour (I used regular wheat flour for the November 2013 dinner party)
- 1/2 tsp Baking Powder
- 1/4 tsp Cayenne (or to taste)
- 2 tsps Ground Cumin
- 1 tsp Ground Coriander
- Salt and Pepper to taste
- Add onion, finely chopped green chilli, grated ginger and garlic into a food processor and process until onion is finely chopped.
- Sieve the Gram and Rice Flour into a large bowl and add the Cayenne, Ground Cumin, Coriander, Salt and Pepper. Now add the finely chopped Onion and Chilli and mix thoroughly.
- Slowly add water, while stirring the mixture, until you get a thick batter (should resemble pancake mix).
- Mix well, and leave to stand for 10-minutes.
- Heat a Deep Fat Fryer to 190°C – using a very small ice cream scoop (about the size of a melon baller, drop 3-4 balls of onion mix into the hot batter. Remove when crisp and brown.
- Serve with a ready made tamarind sauce or mango sauce. YUM!
- These freeze well. To reheat, preheat oven to 300°F and bake bhajis for about 12-15 minutes until heated through. May be reheated from frozen, in which case it will take a bit longer.